Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×54
1×18
2×14
3×5
minty×5
mint×4
sweet×4
fresh×3
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(2e)-octenoyl-coa(22α)-hydroxy-sitosterol(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(+)-neomenthol(5z)-(15s)-11-α-hydroxy-9,15-dioxoprosta-13-enoate(-)-maackiain(3z)-phytochromobilin(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa(24e)-3α,7α-dihydroxy-5β-cholest-24-enoyl-coa(9s,10e,12z)-9-hydroperoxy-10,12-octadecadienoate
Molecular pairings
Pairs well with — computed from shared flavor compounds
Yam, tuber, pale, boiled* (without salt), drained
20 shared
Yam, tuber, Isu akoko, raw (Nigeria), n=1
20 shared
Yam, cooked, boiled, drained, or baked, without salt
20 shared
Yam, cooked, boiled, drained, or baked, without salt
20 shared
Yam, raw
20 shared
Yam, raw
20 shared
Yam, cooked, boiled, drained, or baked, with salt
Source & License
Source
CNF (Canada)
License
Open Government (Crown)
Imported
5/13/2026, 6:00:48 AM
Verification
Multi-layer verified